MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gajar Ka Halwa-Indian Carrot Confection
Categories: Desserts, Indian
     Yield: 8 Servings

     2 lb Carrots *
   1/2 c  Ghee; +2 tb
 1 3/4 c  Whole milk; divided, warmed
     1 c  Crystal sugar;
          - or less to taste
     1 ts Cardamom powder
          Almonds & raisins;
          - for garnish

 * Preferably organic carrots. They make a lot of difference in taste.

 Peel the carrots and thoroughly wash them under running water, air
 dry the carrots completely before proceeding to grate. Using the food
 processor, shred the carrots.

 In a heavy bottomed kadhai/pan on medium heat, tip in 2 tb ghee,
 after it melts, add the carrots. Mix so that the carrots are coated
 in ghee. Let the carrots cook for about 20 to 25 minutes, uncovered.
 You can stir occasionally in between so that they do not stick to the
 bottom. You will see a lot of steam coming up and the carrot shreds
 break down but this is fine because we want to cook off the moisture.

 After 20 to 25 minutes of cooking, add warm milk to the kadhai/pan. Be
 careful when you do so because there will be splutter. Combine the
 milk & carrots thoroughly. Now, again let the carrot & milk mixture
 cook on medium-low heat so that the carrots are almost cooked and the
 milk has evaporated. This will take approximately 1-1/2 to 2 hours
 (or more depending on how juicy your carrots are). You will need to
 stir occasionally in between. You will see the carrots turning a dark
 shade of orange and little drops of fat (from ghee & milk) on the
 sides of the pot some of it might start sticking to the bottom of the
 pan, reduce the heat to low or take off from stove for few minutes if
 that happens.

 After all the milk has evaporated, add the 1/2 cup ghee and keep on
 sautéing the carrots on low heat for another 15 to 20 minutes. At
 this point, you can try to pinch a little bit of carrots between your
 fingers, it should feel dryish. The point is to completely dry out
 the carrots, they should be glossy just because of ghee.

 Take the kadhai/pan off from the stove and add the chopped roasted
 nuts, cardamom powder & raisins and combine. Let the halwa sit for 10
 to 12 minutes to cool down a bit. Once cooled slightly, add the sugar
 and mix well. You do not need to cook on heat again. Adding sugar
 will loosen the halwa a bit and also enhance the color further.

 Whenever you want to serve, reheat & serve garnished with more nuts.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 gajar-ka-halwa-indian-carrot-confection.txt>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.